Pumpkin Bread

  • Servings: 8-10
  • Difficulty: easy
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The perfect Pumpkin Bread moist and with a hint of Raisins.


Credit: Lola Rimmer

Ingredients

  • 3 1/3 Cup of Flour
  • 2 Tsp. Baking Soda
  • 1 ½ Tsp. Salt
  • ½ Tsp. Baking Powder
  • 1 Tsp. Cinnamon
  • 1 Tsp. Cloves
  • 2/3 Cup of Shortening
  • 2 2/3 Cup of Sugar
  • 4 Eggs
  • 1 Can 16oz of Pumpkin
  • 2/3 Cup of Water
  • 2/3 Cup of Raisins

Directions

    1. Warm Oven to 350 degrees. Grease 2 Loaf Pans and dust with Flour and set aside.
    2. In a large mixing bowl add the shortening, eggs, sugar and combine well.
    3. In a bowl add your flour, baking soda, salt, baking powder, cinnamon, cloves and shift all together.  Add your pumpkin and water to the mixer and combine with your Sugar.  Add the Dry ingredients slowly. When all of the ingredients are well combined add your raisins and combine.
    4. Pour your batter in the loaf pans and place in Oven and bake for 1 hr and 10 mins or until your knife comes out clean.  Set aside to cool and remove from the Loaf Pans.  Slice and Serve.
    5. You can add a Drizzle of Frosting to the Top of the Bread for extra Sweetness. **

Pumpkin Raisin Muffins

  • Servings: 12
  • Difficulty: easy
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These are the best Pumpkin Muffins I have to make them each year in the Fall.


Credit: Siam Rimmer

Ingredients

  • 3 1/3 Cup of Flour
  • 2 Tsp. Baking Soda
  • 1 ½ Tsp. Salt
  • ½ Tsp. Baking Powder
  • 1 Tsp. Cinnamon
  • 1 Tsp. Cloves
  • 2/3 Cup of Shortening
  • 2 2/3 Cup of Sugar
  • 4 Eggs
  • 1 Can 16oz of Pumpkin
  • 2/3 Cup of Water
  • 2/3 Cup of Rasins

White Drizzkle Frosting.

  • 1 Cup of Powder Sugar
  • 1 Tbsp. Whole Milk
  • ¼ Tsp. Vanilla
  • Pinch of Cinnamon

Directions

  1. Warm Oven to 350 degrees. Grease 24 Muffin Pan or Line with Cup Cake Papers.  In a large mixing bowl add the shortening, eggs, sugar and combine well.
  2. In a bowl add your flour, baking soda, salt, baking powder, cinnamon, cloves and shift all together.  Add your pumpkin and water to the mixer and combine with your Sugar.  Add the Dry ingredients slowly. When all of the ingredients are well combined add your raisins and combine.
  3. Pour the batter in the muffin location or cupcake liner.  Place in the Oven and Bake for 1 hr or until your knife comes out clean.  Set aside to cool and remove from the Pan.  Make your Drizzle Frosting and Use the end of a Spoon to Drizzle over the muffins when cool.

 

Pecan Pie

  • Servings: 8-10
  • Difficulty: easy
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This is the Perfect Easy Pecan Pie


Credit: Siam Rimmer

Ingredients

  • 1 Cup Dark Brown Sugar
  • 6 Tbsp. Unsalted Butter
  • ½ Tsp. Salt
  • 3 Large Eggs
  • 3/4 Cup of Light Corn Syrup
  • 1 Tbsp. Vanilla
  • 2 Cups of Chopped Pecans
  • ½ Cup of Halved Pecans for Decoration.
  • Pie Crust: Rimmer’s Red Barn Pie Crust

Directions

  1. Preheat oven to 375° Degrees.  Melt butter in a medium pan over the stove while constantly stirring add the sugar and salt.  Mix in your eggs, corn syrup and vanilla.  And stir and cook for about 10 minutes.  Then Add your chopped pecans.

     

  2. Pour mixture into your favorite pie crust.  Then take the cup halved pecans and decorate your design on top. Bake for 50 to 60 minutes or until the knife test comes out clear.  When cooked remove from Oven and cool at room temp. Serve and Enjoy.


Sweet Potato Pie

  • Servings: 8-10
  • Difficulty: easy
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This the one of the best dishes I make for the Holidays. There are no leftovers.


Credit: Siam Rimmer

Ingredients

  • 3 Cups of Cooked Sweet Potatoes
  • 2 Eggs
  • 2/3 Cup of Sugar
  • 1 Tsp. Vanilla
  • ½ Cup of Butter Soften
  • 1/3 Cup of Milk

For the Top

  • ¾ Cup of Butter
  • 1/2 Cup of Flour
  • 1 Cup of Brown Sugar
  • ½ Cup Flour
  • 1 Cup of Chopped Pecans

Directions

    1. Pre – Heat oven to 375 degrees.  Rinse off your Sweet Potatoes and folk the outer skins.  Place in the oven for 35 min or until they are soft. Remove from the oven and let the cool down enough to handle and remove the outer skin.
    2. Place the Potatoes in a large bowl and use a potato smasher and smash until there are no lumps.  Set aside to cool.
    3. In another bowel pre – pair the top.  Add all ingredients and mix together.   When the Sweet Potatoes are cool, add the eggs, vanilla, butter, milk and stir together.
    4. Place the Sweet Potatoes mixture in Casserole Dish.
    5. Spread the top mixture over the Sweet Potatoes. Bake in the oven for 30 minutes. Remove and Serve.

     

  • You do not have to use the Pecan for Nut Allergy Families **

Wild Turkey Veggie Tray

  • Servings: 8-10
  • Difficulty: easy
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What better fun then to get your kids involved with making the Veggie Tray


Credit: Siam Rimmer

Ingredients

  • 1 Bag of Baby Carrots
  • 1 Red Bell Pepper
  • 1 Cucumber
  • 2 Cups of Ranch Dressing

Directions

  1.  Take large circular Tray and add a small bowl at the front.  Start by taking the snap peas and layer around the top of the plate. Then add the next row with baby carrots.
  2. Cut the Red Bell Pepper bottom Off for the Face and set aside. Then slice the rest for highlights around the carrots.  Cut your cucumber into slices and then add for the center of the turkey look.
  3. Add the ranch in the bowl and add the bottom of the bell pepper to the top edge of the bowl of ranch.  Cut little circles from your baby carrots and make the fact on the bell pepper. Serve.

Giblet Gravy

  • Servings: 8-10
  • Difficulty: easy
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This Old Recipe is a perfect reminder of the Past.


Credit: Siam Rimmer

Ingredients

  • 3 to 4 Cups of Turkey Droppings / Broth
  • ½ Cup of Butter – cut into 8pcs
  • ½ Cup Flour
  • ¼ Tsp. Pepper
  • Neck Meat, Liver, some dark meat from Turkey

Directions

  1. In a medium pan melt down the butter except for 2 Slices. When the butter is melted add the flour and cream together.
  2. Add 3 Cups of the Turkey Broth and mix until you get a thick texture.  Turn down heat to low and cook down the flour in the gravy.  If your gravy is to thick then add more Turkey or Chicken Broth until you have creamy smooth texture.
  3. Add your chopped neck meat, liver and dark meat, pepper and the rest of the butter to finish this perfect Giblet Turkey Gravy.

Thankgiving!

Thank you for taking the time to follow my website. I do all the cooking homemade and share with the ones that enjoy that bite of happiness. I hope to continue to share wonderful recipes, dishes on Rimmer’s Red Barn. I am very grateful and Thankful to have Friends like you.. Siam Rimmer

Sausage Cornbread Stuffing

  • Servings: 8-12
  • Difficulty: easy
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Credit: Siam Rimmer

Ingredients

  • 1 Large Box of Corn Bread Stuffing
  • 2 1/2 cups of Chicken Broth
  • 1 lb. of seasoned Pork Sausage
  • 1 cup of white onions
  • 1 cup of diced celery
  • 1 cup of butter

Directions

  1. Pre – Heat oven to 350 degrees. In a large Frying Pan cook down your sausage. When the Sausage is cooked remove from the fat and set aside.
  2. Add your butter, onions, celery and wilt down.  In a large bowl add the Corn Bread Stuffing Mixture, the Cooked Sausage. When the Onions and Celery are cooked down pour over the sausage and stuffing mixture and stir.
  3. Then add your chicken broth to the amount per box.  Place in your Turkey or you can place in a muffin pan or a casserole dish.
  4. Bake in oven for about 20 Mins Serve and Enjoy.

Mamma's Cranberry Sauce

  • Servings: 8-10
  • Difficulty: easy
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Credit: Siam Rimmer

Ingredients

  • 12 oz. Bag of Fresh Cranberries
  • 1 Cinnamon Stick
  • ¾ Cup of Sugar
  • ½ Cup Orange Juice
  • ½ Cup of Water
  • Fresh Orange
  • Pinch of Salt.

Directions

  1. In a medium sauce pan add all the ingredients above except for the orange and bring to boil and stir. Take the Orange and add a slice of the peel “make a ¼” ring around the orange and place in sauce.  
  2. Turn the heat down to medium and wait until all the berries begin to pop.  Stir occasionally until the berries are all cooked down remove from heat.
  3. Place in a serving dish and cover place in refrigerator until ready to serve.
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Big Mountain Mushrooms

  • Servings: 8-12
  • Difficulty: easy
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Credit: Siam Rimmer

Ingredients

  • 24 Fresh Mushrooms
  • ½ lbs. of Sausage
  • ¼ Cup of Italian Bread Crumbs
  • 1 8oz Package of Cream Cheese
  • 2 Gloves of Minced Fresh Garlic
  • ¼ Cup of Grate Parmesan Cheese
  • ¼ Cup Diced White Onion
  • ¼ Cup of Melted Butter
  • ¼ tsp. Pepper

Directions

  1. Pre-heat Oven to 350 degrees.  Rinse off all mushrooms and remove the bottom stem. Take a spoon and remove the brown sleeves under mushroom set aside on paper towel.  
  2. In a small frying pan add the sausage, minced garlic, onion cook.  When sausage is cook strain off the fat and set aside to chill.  
  3. In a bowl combine the Cream Cheese, Parmesan Cheeses, Italian Bread Crumbs, melted butter and pepper and cream and combine well. Add the cool sausage mixture and combine with cheese mixture.  
  4. Take a mushroom and stuff a 1” round ball of the sausage mixture into the bottom of the mushroom.  When all mushrooms are stuffed place in casserole pan and cook for 25 minutes and serve on plate.
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